The Preschool Chef: Cooking with Young Children

Recipes for Toddlers and Preschoolers (Ages 3 to 5)

Begin with simple-assembly recipes, such as smoothies, sandwiches, or a salad or taco bar. Dump-and-mix dishes that are forgiving if handled too much, like muffins, are also a good choice for this age group. "Even something as basic and boring as making cinnamon sugar is a revelation to a child this age," says Katzen. Remember, any process you may dismiss as elementary is likely new and exciting to your little one.

And don't count out recipes that require cooking over heat, Katzen says. Children really do understand the gravity of the task and want to do well, so they will approach cooking at the stove (under strict supervision, of course) with caution. Patinella agrees: "I think a lot of adults have this idea that children can't be of any help, and that's wrong. They don't learn if they're never given any responsibility." With proper guidance, flipping pancakes or French toast is totally doable for this age group.

Of course, always use your child's particular skill set (and your comfort level) as a guide. Some preschoolers have the motor skills and control needed to carefully flip hot pancakes, while some tweens might not be there yet. Pick recipes you know that you and your child can complete safely.

Sure, it's a simple recipe, but it will still seem like magic to your child. He can do pretty much every step on his own. Tell your child about each ingredient as he puts it in the blender—the yogurt has protein, which helps keep your belly full; the juice adds flavor and makes it easier to mix, etc.—to help him learn that each part has a purpose.

Prep tips:

Ease the measuring process by pre-pouring a little more orange juice than the recipe calls for into a small spouted cup that your child can handle easily. Katzen suggests placing a pie pan or tray under pouring vessels and measuring cups. That way, inevitable spills are contained.

It's not necessary to freeze the bananas, as the recipe states, though it will result in a thicker smoothie.

Be safe!

Stress the ground rules for blender use: Children can turn the blender on and off themselves, but they can never put their hands into it. To be extra secure, keep the blender unplugged during prep, and plug in (another adult-only task) before it's time to push go. And always make sure the top is on tight!

With close supervision and guidance (and oven mitts!), making pancakes is completely doable and safe for this age group. According to Mollie Katzen, even the youngest kids truly do understand that the stovetop is dangerous (hot!), and when given the responsibility of using it, take it very seriously. As with all recipes that require a stovetop, Katzen suggests investing in an electric skillet and placing it at a child-size table. Children can be much safer, Katzen says, when they're performing tasks at their own physical level.

Not only are pancakes a rewarding breakfast your kid can cook up with pride, but the process of making them imparts lessons about science (baking powder is leavening, which helps foods rise), cooking cues (pancakes are ready to flip when bubbles form on the surface), coordination (turning pancakes takes some skill!), and, of course, safety.

Prep tips:

If you're running short on time—or your child short on patience—Katzen suggests assembling the dry ingredients ahead of time. Help steady your child's hand as he pours the buttermilk (it helps to have a small amount in the jug so it's lighter), and place a tray underneath to catch spills.

It's easier for kids to crack open eggs by tapping the shell with a butter knife rather than hitting it against the side of the bowl. And accept the fact that bits of the shell will get into the mix. Consider it another lesson!

Katzen suggests making one pancake at a time. It's much easier for kids to flip that way. Or, try making silver dollar–size flapjacks.

French toast—like pancakes—is another recipe that teaches young children about cooking science and safety. Kids love watching the bread soak up the egg mixture. Have them perform this task over a tray to minimize mess.

This is a very basic recipe so your child can learn French toast–fundamentals, but it's also easily embellished. Add cinnamon, ground ginger, or any favorite spice to the egg mixture. Or, why not whisk in a spoonful of marmalade or drizzle in some vanilla extract? It's a great way to teach kids about experimenting with different tastes.

Prep tips:

Dry or slightly stale bread makes the best French toast, as it soaks up the egg mixture better. Leave fresh pieces out to dry overnight if need be.

Be safe!

Grown-ups have a tendency to transfer the soaked bread straight to the pan from the egg mixture when making French toast. Make the process more kid-friendly by having your child soak a couple pieces of bread at a time and transferring them to a plate. It's a lot easier to get pieces into a hot pan if you don't have to worry about managing drips.

Again, stress basic safety rules: Never eat raw eggs and always use an oven mitt (and caution!) with a hot pan. Your child can't be reminded enough. According to Katzen, you can prop up a placard that says, "HOT!" in red near the skillet to remind your child. Then the cooking lesson incorporates pre-reading skills, too.

Don't underestimate the lessons your child can learn from simple assembly recipes. They still count as cooking. Something that seems easy to you, like making a peanut butter and jelly sandwich, requires skills like organization (gathering ingredients), logic (understanding the proper sequence for assembling the sandwich), and precise motor control (getting slippery jelly from a jar and spreading peanut butter can be quite a workout for little muscles!). Plus, imagine your child's pride when he realizes that he knows how to make one of his favorite snacks all by himself!

Prep tips:

Have your child assemble the recipe on a cutting board rather than a plate. This will make it easier for her to remove the crusts (if she so desires) and cut the sandwich in half.

Be safe!

Your child can use a butter knife on his own for this recipe, but be sure to supervise closely. Even those few tiny serrations can cause a cut.

Little fingers can do almost every task, short of opening the can of beans and chopping the onions. If you like, you can skip the step of making the salsa in favor of using jarred.

Prep tips:

Have your child assemble the quesadilla on a plate, then you transfer it to the hot pan and let your child proceed from there (closely supervised, of course). It's best to use a sturdy but lightweight nylon turner with a wide head for this project. It will hold more of the quesadilla and make flipping easier.

Be safe!

As with every recipe that involves the stove, this recipe is best cooked on an electric skillet placed on a child-size table. However, if you're comfortable cooking at your stove, make sure to take the pan off the heat source (and turn of the flame if using gas) when flipping.

Quesadillas can be a bit heavier than, say, pancakes, so it's a good idea to stand behind your child and guide his hand during flipping. And always be sure your child's wearing oven mitts.

Another recipe that's heavy on assembly, you can use these pita pizzas to introduce your child to the joys of customization. Simply set out all the ingredients and let your little one pick and choose as she pleases—since almost every topping is a vegetable, you'll both be happy.

Prep tips:

Zucchini and mushrooms are very soft, so your junior chef can slice these herself using a plastic or a serrated butter knife. Have her do this task while you cut the onion, peppers, and tomato.

Be safe!

Reinforce the ground rule: Kids can never put things into or take them out of the oven. This is an adults-only task.

Have we mentioned how much kids love dips? Your child can make this as an accompaniment to a south-of-the-border–style dinner, or can whip it up as a great afternoon snack to serve with veggie sticks. Can you think of better encouragement for eating vegetables?

This simple recipe is especially suited to kids' tastes, as it doesn't call for onions (which children often find too sharp) or jalapeño (too spicy!).

Prep tips:

Once you cut the lime, your child can juice it himself if you have a reamer that rests on the counter. Make sure your child is situated—either on a stool or standing at her own table—so she has enough leverage to press and twist.

Be safe!

Make sure your little one doesn't have any open cuts, scrapes, or hangnails before juicing the lime. Ouch!

This relatively healthy dessert rates high on the reward scale (there's chocolate involved!). Besides coordination and control, this recipe also offers a lesson in patience. And though waiting 30 minutes for the chocolate to set might seem like an eternity for a child, it's a doable time frame for small, eager ones.

This is a great recipe to make during playdates or parties. It gives the children a structured activity to concentrate on, and while the bananas freeze the kids can play or do another activity, which makes waiting far less painful.

Prep tips:

Cover the work surface—and the freezing tray—with parchment or wax paper to speed up cleanup.

Make sure your bananas are ripe yet still firm—just a few brown spots, but not too many. If they're overly ripe, they'll be too mushy to handle.

Be safe!

Melted chocolate can be hot! Allow the mixture to cool a bit before your child dips.

Once again, assembly wins the day. This recipe, which layers fruit, granola, and yogurt, is fun to make and pretty, too. After all, aesthetics are an important part of cooking. Every chef knows that plating is an essential part of making meals appealing. And when your child learns to make his meals look nice, he's engaging and stimulating all his senses.

Prep tips:

Turn this dish into breakfast by swapping in low-fat plain or vanilla yogurt for the frozen yogurt.

Cut prep time by using premade granola (though homemade always tastes so much better).

Be safe!

Using the oven is for adults only: Let your kids know this rule from the start.

Kids can help stir the maple syrup and butter when the mixture is heating, (turn the heat off while they stir) but move them away before it starts to boil (you don't want it to pop on them). And you do the pouring.